Zucchini "spaghetti"
"By way of Michael Chiarello's Bottega, a fun and healthy way to use all that zucchini or other summer squash. You can cut this like spaghetti or like fettuccine. Mix with fresh tomato sauce and fresh basil; or do a creamy sauce and more veg for a "pasta" primavera.."
photo by Wish I Could Cook
- Ready In:
- 20mins
- Ingredients:
- 4
- Serves:
-
4-6
ingredients
- 3 -4 tablespoons extra-virgin olive oil
- 4 garlic cloves, thinly sliced
- 3 lbs zucchini, cut into long thin strips (or other summer squash)
- 1⁄2 teaspoon salt
directions
- Heat a large skillet or roasting pan over medium heat. Add the olive oil and heat until the oil shimmers. Add the garlic and cook until light golden, about 5 minutes.
- Add the zucchini and cook for a few minutes without turning. Add salt and cook another 3 to 4 minutes, stirring occasionally, until barely tender.
- A mandolin is great for this.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Can there be any easier more delicious way to make sauteed zucchini? I don't think so! It's funny how the shape of the slices, makes it better. I used my mandoline to make spahetti like strands and followed the recipe. I only had about two pounds of zucchini, and it filled my big skillet, so this recipe make a lot. I added spahetti sauce to the skillet at the end to heat everything together. I didn't have enough, but it still gave some added flavor. Topped with vegan parmesan, and it's tough to beat this dish for healthy, and easy and yum factors!
RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
